
Home 



Confectioner 








Home 
Confectioner 




Copyright 1915 

By Ernst Deutschmann 

New York 



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MAR 1 1 19(5 



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The Home Confectioner 



INDEX 

PAGE 

Preface 5 

Material used 6-7 

French Fondant or Cream 8 

Chocolate Vanilla Cream Drops 9 

Vanilla Pralines 9 

Lemon Pralines 9 

Orange Pralines , 10 

Coffee Pralines 10 

Peppermint Wafers L0 

Wintergreen Wafers 10 

Walnut Tops 10 

Pecan Tops 11 

Almond Tops 11 

Dipped Walnuts 11 

1 * Pecans 11 

Dates 11 

" Figs 11 

" Roasted Almonds 12 

44 French Cherries 12 

" Pineapple 12 

Fine Dipped Cream Bon Bons 12 

Cream Bon Bons 13 

HARD AND SOFT CANDIES 

Vanilla Taffy 14 

Lemon Taffy. 15 

Orange Taffy . 35 

Strawberry Taffy 15 

Chocolate Taffy 16 

Molasses Taffy 16 

Lemon Drops and Kisses 17 

Orange Drops or Kisses 17 

Peppermint Drops 17 

Wintergreen Drops .... 17 

Wild Cherry Drops 17 

Red Cough Drops 18 

Butter Scotch Drops 18 



The Home Confectioner 



Pineapple Drops 38 

Peanut Brittle 18 

Spanish Salted Peanuts 19 

Salted Almonds 19 

After Dinner Mints 20 

Vanilla Fudge 20 

Chocolate Fudge 21 

Raisin Fudge 21 

Walnut Fudge 21 

Vanilla Cocoanut Kisses 22 

Maple Cocoanut Kisses 22 

Molasses Cocoanut Kisses 22 



The Home Confectioner 



— To The People Of All Nations — 

who eat CANDY and pay big prices for it the writer of 
this little book called "The Home Confectioner" will teach 
how to make their own candy absolutely PURE, without 
adulteration of any kind, at a cost of only one cent above 
the price of sugar ; that means PURE sugar candy for six 
cents per pound when you pay five cents for sugar, also all 
Cream filled Chocolotes like Chocolate Drops, Pralines, 
Peppermint and Wintergreen Wafers, etc. from nine to 
twelve cents per pound. 

The editor of "The Home Confectioner" has 
supervised the manufacturing of Candy and Chocolates for 
over 35 years. He has worked for Emperors, Kings and 
Princes in some of the finest and largest houses in Europe, 
also for the last 26 years for some of the largest houses in 
America. 

You will not need any machinery or tools to make 
your own Candy except a large knife, a pair of scissors and 
a fork as it is all HAND WORK. 

"The Home Confectioner" will be mailed to you 
post paid on receipt of One Dollar which you will save in 
two weeks if you and your family eat any Candy at all. 

"The Home Confectioner" 



The Home Confectioner 



The various Candies named in "The Home Confectioner" 
are boiled according to candy gauge as follows : 

French Fondant (Cream) . . . 240 degrees 

All Taffies 270 " 

All Hard Candy ... 320 " 

All Fudges 238-240 " 

After Dinner Mints . . 270 - 275 

or by Water Test as instructed in each recipe. 

For the accomodation of our Patrons we will keep the 
following materials needed to make Chocolate and other Candies on 
hand, for sale at the lowest market prices and in smallest quantities, 
as small as 4 ounces of flavor of any kind. 
" Confectioners' Chocolate " 
Corn Syrup, French Cherries 

Cream of Tartar Glaced Pineapple 

Tartaric Acid Vanilla Extract 

English Walnuts Strawberry Extract 

Spanish Peanuts Pineapple 

Shelled Almonds Wild Cherry 

Shelled Pecans Yellow Color 

Shredded Coconut Orange 

Raisins Pink 

Figs Red 

Dates Brown 

Oil of Peppermint Oil of Wintergreen 

Oil of Lemon Oil of Orange 

Waxed paper for dipping Dipping Forks 

Candy Gauges 

You can buy some of these materials in your own town, in 
Drug Stores, Fruit Stores, Bakeries, etc., but the prices may be too 
high for steady use. For Chocolate to dip with you cannot use the 
kind you may buy in any store. There is a specially manufactured 
Chocolate for this purpose called Chocolate Coating. 



The Home Confectioner 



Chocolate for dipping must be melted over hot 
water, not directly over a fire. The best thing to melt it 
in is a rice boiler. When melted you musl cool it down 
again to a luke warm temperature or blood heat before you 
can use it for dipping, as the goods will turn gray when 
Chocolate is too warm. It must have a temperature 
between cold and hot, then the goods should look bright 
and glossy. If you do not succed in making goods look 
bright write for further advice to "The Home Confectioner". 

Please Take Notice of Following Facts: 

In the absence of machinery or tools you can make 
any kind of PURE Candy Drops in all different shapes by 
using only a knife or a pair of scissors. The shape does 
not make the Candy any better. The principle thing is 
the FLAVOR and PURENESS. Forty years ago the 
retail stores in Europe had no machinery at all, but they 
made PURE and Fine Tasting Candies of all kinds BY 
HAND. So can you by following the instructions in 
"The Home Confectioner". 



The Home Confectioner 



reoh^e:® 



To make "French Fondant** in English called 
"Cream**, which you need to make Chocolate Drops, 
Pralines, Cream Bon Bons, etc., place two pounds of 
granulated sugar, one cup of water, % tea-spoon full of 
cream of tartar in a clean kettle or any pot. Put it on a 
brisk gas or coal fire, stir it till melted ; put cover on for 2 
or 3 minutes. Then take cover off so you can see when 
the sugar start3 to boil thick. Have a glass filled with 
cold water and a piece of metal the size of a large wire 
nail ready in the water. Take the metal put in candy 
and quickly put it back in the water again for a second; 
pull candy from slick and when you can form a soft ball of 
the candy take it off the fire and pour it on a piece of 
marble, slate, stone, or in some large cake pan sprinkled 
with cold water. The candy should not lay over % inch 
thick on marble. Let cool for a few minutes, but do not 
let it get cold, and start to work it with a wooden spatula 
or any kind of a flat front instrument. Always work it 
together on a heap until it becomes a hard white lump. 
Spread a damp cloth over it for about % hour. Knead it 
and put in a dish, cover it and the Fondant is ready for 
use. This Fondant will keep for 2 to 3 weeks to use for 
any purpose. 



The Home Confectioner 



Chocolate Vanilla Cream Drops 

Take as much of the Fondant as you desire and 
have some fine powdered sugar called Icing or 4-X 
sugar. Put sugar on table and mix with the Fondant, 
add a tea-spoon full of vanilla extract. Only mix enough 
4-X sugar with it so you can easily make small balls out 
of the dough, or any other shape you like. Put on clean 
waxed paper and let stand for an hour till they get dry 
enough to handle, then dip in chocolate by hand or fork. 
Dip them on clean waxed paper and put in a cool place, 
not over 65 degrees Fahrenheit. Let them get cold and 
they are ready to eat. If your grocer should not handle 
4-X or Icing sugar you can buy some in any bakery. 



Chocolate Vanilla Pralines 

These are made the same as chocolate drops, but 
they should have an oblong shape. 



Chocolate Lemon Pralines 

Use the same formula as for Vanilla. For flavor, 
grate the outside of a lemon, only the yellow skin, on to 
a cloth, put this over a cup and squeeze the inside of the 
lemon on top of it; wring it through the cloth, mix same 
well with the Fondant before forming into any shape. 



fO The Home Confectioner 



Chocolate Orange Pralines 

Prepare the same as Lemon Pralines; use one orange 
for flavor. 



Chocolate Coffee Pralines 

For flavor use a table-spoon full of fine ground or 
pulverized coffee in Fondant and proceed the same as 
for Vanilla. 



Chocolate Peppermint Wafers 

Use the same formula as for Vanilla Pralines. 
Add a few drops oil of peppermint to the Fondant ; roll in 
small balls, flatten them down and put on waxed paper so 
the bottoms will become flat and top will stay oval. 
When dry enough dip them like all pralines. 



Chocolate Wlnter^reea Wafers 

These are made the same way as the peppermint 
wafers. Use a few drops oil of wintergreen for flavor. 



Chocolate Walnut Tops 

Prepare the same as vanilla pralines. Form 
Fondant oblong and put % of a walnut on top of it before 
chocolate gets hard. 



The Home Confectioner II 



Chocolate Pecan Tops 

Proceed as with walnut tops. Put % of a pecan 
nut on top. 

Chocolate Almond Tops 

These are made the same as pecan tops. Put a 
shelled almond on top. 



Chocolate Dipped Walnuts 

Take % of a walnut meat and dip in chocolate 
without any Fondant. 



Chocolate Dipped Pecans 

These are made the same as dipped walnuts. Use 
of a pecan and dip in chocolate. 



Chocolate Dipped Dates 

Use good dates. Take out the pits and dip in 



chocolate. 



Chocolate Dipped Figs 

Use good figs. Flatten them out, cut with a 
scissors in four parts and dip in chocolate. 



12 The Home Confectioner 

Chocolate Dipped Roasted Almonds 

Take some shelled almonds, put in a dish and place 
them in baking oven, shake them up now and then till 
they turn yellow inside; take out and let them get cold. 
Dip them in chocolate the same as walnuts. This is a 
high grade confection. 



Chocolate Dipped French Cherries 

French cherries can be bought in large delicatessen 
and fruit stores by the pound. Roll them in 4-X sugar, 
sift off surplus sugar and dip them in chocolate. 



Chocolate Dipped Pineapple 

Buy glaced pineapple in stores as previously directed. 
Cut in small pieces and dip in chocolate. 



Fine Dipped Cream Bon Bons 

Take any of the chocolate centers of the preceding 
recipes and dip them in French Fondant in place of 
chocolate. Take the original Fondant, put in any pot and 
melt it over slow fire or boiling water. Keep on stiring 
the Fondant all the time till thin enough to dip the center 
in with a fork. Should the Fondant be too stiff, add a 
few drops of hot water to it so the center will cover 
entirely. 



The Home Confectioner 



13 



Cream Bon Rons 

These should be colored and flavored as the name 
requires. 



Vanilla 


All White 


Lemon 


Light Yellow 


Orange 


Light Orange 


Strawberry 


Light Pink 


Coffee 


Light Brown, etc 



All dipped work should be dipped on CLEAN 
waxed paper. 



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14 The Home Confectioner 



HARD AND SOFT CANDIES 

Vanilla Taffy 

Place two pounds of sugar, one pound of corn syrup 
and one cup of water in a clean pot on a brisk fire. If 
you have no corn syrup use Ya tea-spoon full of cream 
of tartar. Stir this till melted, put on cover for 3 to 4 
minutes. Then take cover off and boil it to 270 degrees 
on candy gauge. In absence of a gauge proceed as when 
making Fondant — put wet nail in candy when it boils 
thick and put back in cold water for a second; take off 
the candy from the nail, break in your hands, and if it 
cracks with a snap, take off the fire and pour it on a 
greased marble, stone, slate or large cake pan. Use 
butter, lard or olive oil for greasing. Turn over the 
edges of the candy as soon as they get cool enough to 
handle. Add one tea-spoon full of vanilla extract and 
put it into a heap. Mix well by kneading, pull on a 
large nail, small hook or from one hand to the other, till 
it gets white and stiff. Then cut it in any shape desired. 



The Home Confectioner 15 

Lemon Taffy 

This is made the same as vanilla taffy. For flavor 
use a few drops oil of lemon, or grate the peel of a lemon, 
but do not use the inside of the lemon, as you do for 
lemon pralines. Mix well and pull. This taffy should be 
colored light yellow before pulling. 



Orange Taffy 

This is made like lemon taffy. Use one orange in 
place of lemon for flavoring, but do not use the inside 
of the orange; or use a few drops oil of orange. This 
taffy should be colored light orange. 



Strawberry Taffy 

Make this the same as orange taffy. For flavor use 
a tea-spoon full of strawberry extract and color light 
pink. 



Chocolate Taffy 

This is made like vanilla taffy. For flavor and color 
use one tea-spoon full of vanilla extract and a little 
chopped chocolate, the same as you use for pralines. Mix 
well while candy is hot. 



16 The Home Confectioner 

Molasses Taffy 

Prepare the same as vanilla taffy. When taking off 
cover add Yl cup of molasses to the candy on slow fire and 
keep stirring it, as molasses will otherwise burn before 
the candy reaches the required boiling point or test. Pour 
on greased marble; add 2 drops oil of lemon, 1 tea- 
spoon full of vanilla extract, Yl table-spoon full of 
butter, J/4 tea-spoon full of salt ; mix well on marble and 
pull on hook. This is a very fine eating taffy. 



Lemon Drops and Kisses 

Place two pounds of granulated sugar, one cup of 
water, Y<\ tea-spoon full of cream of tartar in a clean 
kettle or pot on a brisk fire. Stir it till melted, put on 
cover for 3 to 4 minutes. Boil to 320 degrees on candy 
gauge, or test with nail like taffies — put wet metal in 
candy when boiling very thick, put back in cold water 
quickly and when you can hear three loud cracks in 
the water the candy is ready; or pull the candy from 
the metal and bite it between your teeth and if it does 
not stick to them the candy is ready to take off the fire. 
Pour the candy on a greased marble, stone, slate or 
cake tin, add a few drops oil of lemon, or grate the peel 
of a lemon. Add a tea-spoon full of tartaric acid and 
mix well. Turn over the edges of the candy, as they 
will get hard quick, and knead it as soon as you can 
handle it. You can use gloves for this purpose if candy 
should be too hot for your bare hands. Pull out in 
small sticks and cut it with a knife or scissors. Do not 
pull this candy over a hook, as it must look clear when 
finished. 



The Home Confectioner 17 

Grange Drops or Kisses 

These are made the same as lemon drops. To flavor, 
use one orange grated or a few drops oil of orange. Color 
light orange. 



Peppermint Drops 

These are also made the same as lemon drops. For 
flavor, use a few drops oil of peppermint, but no acid, 
and pull this on a hook while very hot till white. Pull 
out in sticks and cut them in required size with scissors. 



Wintergreen Drops 

Follow the same procedure as with lemon drops. Do 
not use any tartaric acid. Add a few drops oil of win- 
tergreen, and color light pink while candy is very hot 
on marble, and mix well. Do not pull over hook, as these 
drops should look clear when finished. 



Wild Cherry Drops 

Proceed the same as when making lemon drops. To 
flavor, use a few drops of wild cherry extract, also tartaric 
acid, and color red. Do not pull over hook. 



IS The Home Confectioner 

Red Cough Drops 

Make these as directed for lemon drops. When 
candy is ready on fire, take off, add a few drops oil of 
anise and a few drops of red color to the candy. Mix 
well in kettle and pour out on greased marble about 54 
of an inch thick, and cut it while warm on marble with 
a knife into small squares about 24 ot an inch across. 
These drops are the best for coughs and colds. 



Butter Scotch Drops 

These are made like red cough drops. When candy is 
ready on fire take off, add Yl table-spoon full of butter, 
V4 tea-spoon full of salt and 2 drops oil of lemon in 
kettle. Mix well and proceed as with red cough drops. 



Pineapple Drops 

Make these like lemon drops. To flavor, use a few 
drops of pineapple extract. 



Peanut Brittle 

Take two pounds of sugar, one pound of corn syrup 
and one cup of water. In absence of corn syrup take 
Yl tea-spoon full of cream of tartar. Place in clean pot 
on brisk fire, stirring same till melted. Put cover on for 
3 to 4 minutes, remove cover and add 4 to 5 ounces 



The Home Confectioner 19 

Spanish Shelled Peanuts to candy in kettle. Put over 
slow fire and keep on stirring all the time till you hear 
the peanuts crack for about 2 or 3 minutes. Take some 
peanuts out with a spoon, cut them in half and when they 
are yellow inside take off the fire. Add Yl tea-spoon full 
of baking powder, Yl table-spoon full of butter, Yl tea- 
spoon full of salt; mix well in kettle, and when candy 
starts to raise in kettle pour it on greased marble, stone, 
slate or tin; spread it out with a knife and when cool 
enough to handle turn the whole candy up-side down 
on marble. Let it get cool and break it up. 



Spanish Salted Peanuts 

Take Yl pound of butter or good lard, place in kettle 
over slow fire. When melted, add 1 pound of Spanish 
Shelled Peanuts. Keep on slow fire and stir all the time 
slowly till peanuts crack; take some out and cut them in 
half, and when they are yellow inside take them off the 
fire and put into a sieve over some dish so as to catch the 
fat when that drips off; then pour the peanuts on table 
and sprinkle them with salt, about a table-spoon full will 
do. Cover them good with this and sieve surplus salt off. 
Now they are ready. The grease can be used over again. 



Salted Almonds 



Take one pound of shelled almonds, put them in 
boiling water for about one hour, then pull off the skin. 



20 The Home Confectioner 

Should it still stick to the almonds, put boiling water on 
again for Yl hour and blanch them. Leave them dry 
for about one hour. Now put Yl pound of butter in kettle 
and melt same over slow fire; when melted add the 
almonds and stir all the time till the almonds turn yellow. 
Do not wait till they turn brown. Take off the fire and 
proceed as with salted peanuts. This is one of the finest 
confections made. 



After Dinner Mints 

Place two pounds of sugar, one cup of water and a 
small pinch of cream of tartar in a clean kettle on a brisk 
fire. Put cover on for 3 to 4 minutes. Then cook up to 
270 degrees on a candy gauge, or cook according to the 
wet metal test like vanilla taffy. Pour on greased marble, 
let it cool but turn over the edges of the candy before 
you mix the whole. Add a few drops oil of peppermint 
and pull over hook till white and cool. Pull out in small 
sticks and cut with scissors any shape you like. Roll them 
in 4-X sugar, let lay till next day and they are finished. 



Vanilla Fudge 

Place two pounds of sugar, Yl pound of corn syrup, 
or Y* tea-spoon full of cream of tartar, one cup of milk, 
in clean kettle. Stir it till it starts to boil. Put cover on for 
2 or 3 minutes, then take off and add two table-spoonsful 
of condensed milk. Keep on slow fire and stir it slowly, 



The Home Confectioner 21 

cooking up to 238 degrees on candy gauge, or according 
to wet metal test as for Fondant, to a soft ball. Take 
off fire and add one tea-spoon full of vanilla extract, Yl 
table-spoon full of butter, small piece of Fondant, and 
keep on stirring the candy till it gets thick. Pour out in 
a cake pan lined with waxed paper, about one inch thick ; 
leave stand till next day and cut it any shape desired 
with knife. 



Chocolate Fudge 

This is made the same as vanilla fudge, only add 
about two ounces of chopped chocolate to it for flavor 
and color. 



Raisin Fudge 

Proceed the same as with vanilla fudge. Add Yl 
cup of raisins or currants to it for flavor. 



Walnut Fudge 

Follow the same procedure as for vanilla fudge. Add 
a handful of walnuts to it but cut the walnuts on a table 
in small pieces with knife before mixing in the candy. 



22 The Home Confectioner 

Vanilla Cocoanut Kisses 

Melt up some Fondant over slow fire and when melted 
add a handful of shredded cocoanut. Mix well, flavor 
with vanilla and dress them with a table-spoon in oblong 
shape on waxed paper. If fondant is too stiff, add some 
hot water to it and mix well. Let these get cool and 
they are ready. 



Maple Cocoanut Kisses 

These are made like vanilla cocoanut kisses. For 
flavor, add one or two table-spoons of maple syrup to 
the Fondant. 



Molasses Cocoanut Kisses 

Proceed the same as when making vanilla cocoanut 
kisses. For flavor, add one or two table-spoons of 
molasses to the Fondant. 



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